Prepare three shallow bowls: the first with flour, salt, and pepper; the second with beaten eggs; and the third with panko, Parmesan, minced basil, oregano, and garlic powder.

Dredge each chicken cutlet in the flour mixture, shaking off any excess.

Submerge the floured cutlet into the egg wash until fully coated.

Press the cutlet firmly into the panko-basil mixture, ensuring an even coating on both sides.

Heat olive oil and butter in a large skillet over medium-high heat until the fat is shimmering and the butter has stopped foaming.

Place the cutlets in the skillet, working in batches if necessary to avoid overcrowding.

Cook for 3 to 4 minutes per side until the breading is golden brown and the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).

Transfer the cutlets to a wire rack to rest for 2 minutes to maintain crispness before serving with fresh lemon wedges.